Sheet Pan Greek Chicken, Potato and Carrot Dinner
This Sheet Pan Greek Chicken, Potato and Carrot Dinner is one that I make again and again. Only one dirty pan, a well-balanced meal, adaptable, and flavorful, it’s a winner all around!
Ingredients
- cooking spray
- 2 lemons
- 1 1/2 lb. bone-in chicken thighs
- 1 lb. small potatoes, cut into 1-inch pieces, about 1/2 inch thick (see note)
- 1 lb. carrots peeled and trimmed, the larger ones halved or quartered
- 4 tsp. fresh minced oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 1/2 oz. crumbled feta cheese
Instructions
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Place two baking sheets in the center and bottom of oven. Preheat oven to 450F.
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Line 1-2 baking sheets with aluminum foil. Spray with cooking spray.
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Slice one lemon into 1/2-inch thick rounds. Place on prepared baking sheet. Add chicken, potatoes, and carrots. Spray again with cooking spray. Sprinkle with salt, pepper and garlic powder.
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Slice remaining lemon in half. Squeeze juice over chicken and vegetables on prepared baking sheet.
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Bake in preheated oven for 15 minutes. Flip potatoes and carrots. If using two baking sheets, rotate position in oven. Cook for another 14-15 minutes until chicken reaches 165F. Potatoes and carrots should be cooked throughout.
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Sprinkle with feta and serve hot.
Recipe Notes
You can use any small potato in this recipe, as long as they're cut into roughly 1-inch pieces. I've used fingerling and baby red potatoes before.